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Fish Pie

Enjoy this recipe for fish pie by celebrity chef Paul Mercurio.


  • 1 fillet of white fleshed fish – 120 – 150 g (ling, perch, flat head, blue eye etc) skin off

  • 1 large filet of ocean trout – skin on

  • 6 prawns

  • 8 scallops with roe

  • ½ leek finely diced

  • 1 carrot finely diced

  • 1 stick of celery finely diced

  • 1 ½ cups of milk

  • 2 tbls finely chopped Tarragon

  • 25g of butter

  • 25g of flour

  • 1 tsp of Dijon mustard

  • Squeeze of lemon juice

  • Salt

  • Freshly ground black pepper

  • 1/8th tsp white pepper

  • 1/3 cup of grated cheddar cheese or for extra character use a smoked cheese

  • 3 potatoes peeled

  • Milk, cream and butter for making mashed potatoes


  • 1.

    Place fish fillets in to an oven proof rectangular dish and pour over the milk season with salt and black pepper then scatter tarragon over.

  • 2.

    Cover tightly with alfoil and put into an oven at 180 degrees for about 8 – 10 minutes or until the fish is soft and flaking.

  • 3.

    Remove fish from the milk and break into large flakes – remove and discard the skin from the ocean trout. (I leave the skin on for the poaching process as it adds extra flavour to the milk.) Set fish aside in a covered bowl to keep warm. Reserve the poaching liquid.

  • 4.

    In a fry pan add a little olive oil and over medium heat fry the carrot, celery and leek until softened and slightly coloured.

  • 5.

    Add the prawns and scallops and stir to combine with the veg and then continue to fry until the prawns and scallops are just cooked. Remove from the heat.

  • 6.

    Make a rue – in a saucepan over moderate heat melt the butter.

  • 7.

    Once it is foaming add the flour and stir to combine then continue to cook – stirring to cook the flour taste out of the rue.

  • 8.

    Add the poaching liquid a little at a time until it is all combines and stir adding in the Dijon mustard, continue to stir over heat until sauce thickens then add a squeeze of lemon juice and the cheese.

  • 9.

    Stir until the cheese is well melted and combined then remove from the heat.

  • 10.

    Cut potatoes into eighths and bring to boil in a saucepan with salted water until tender.

  • 11.

    Drain then mash the potatoes over gentle heat adding a little milk, cream and butter until you get the texture you require season with salt.

  • 12.

    They should be creamy and buttery but not too firm or overly soft.

  • 13.

    In an oven proof pie dish or ramekin with tall sides place the poached fish, the prawns and scallops with the vegetables add give it a bit of a mix then pour over the white sauce to just cover.

  • 14.

    Give the mix a gentle stir so the sauce sinks right through the bottom of the dish.

  • 15.

    Gently cover the entire top of the mix with the mashed potato making sure to use a spatula to scrape the mash over the side of the dish so as to seal the top.

  • 16.

    Using a fork scrape it over the top of the mash to create a rough texture.

  • 17.

    Bake in a hot oven – 220° – until the potato browns and crisps a little.

  • 18.

    This recipe will make two individual pies in ramekins with a diameter of about 12cms.

  • 19.

    Place equal amounts of fish into each ramekin along with 3 prawns and 4 scallops in each dish.

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